Servings: 4 to 6

3 Tablespoons Butter 3 Tablespoons Butter
1 Clove Garlic, minced 1 Clove Garlic, minced
¼ Cup Minced Onion ¼ Cup Minced Onion
½ Cup Minced Celery ½ Cup Minced Celery
½ Cup Minced Mushrooms ½ Cup Minced Mushrooms
¼ Cup Flour ¼ Cup Flour
1 Teaspoon Paprika 1 Teaspoon Paprika
1 Cup Milk 1 Cup Milk
½ Cup Chicken Broth ½ Cup Chicken Broth
Salt and Pepper to taste *see note Salt and Pepper to taste *see note
2 dashes Tobasco 2 dashes Tobasco
2 Cups Cooked Chicken, chopped *see note 2 Cups Cooked Chicken, chopped *see note
2 Cups Water 2 Cups Water
⅔ Cup White Rice ⅔ Cup White Rice
⅓ Cup Wild Rice ⅓ Cup Wild Rice
1¼ Cup Frozen Peas 1¼ Cup Frozen Peas
1¼ Cup Diced Carrots 1¼ Cup Diced Carrots
Salt and Pepper to taste Salt and Pepper to taste

Heat the oven to 350 degrees.
In a small saucepan over medium heat, add the butter until melted, and then add the garlic, onion, celery, and mushrooms. Stir occasionally for 1 to 2 minutes then quickly whisk in the flour. Allow to cook for 30 seconds more.
While whisking, add the milk and broth, continuing to whisk until it begins to simmer. Cook 2 to 3 minutes or until thickened.
Spray an 8x9" baking dish with nonstick spray then add the chicken, veggies, additional broth, water, sauce and rice. Stir to combine, sprinkle with a little more salt and pepper and maybe a dash of paprika if you'd like and bake for 1 hour and 30 minutes or until rice is tender.

This dish will be bland if you do not season it well. Taste the sauce, add salt and pepper until it's flavorful.  This dish will be bland if you do not season it well. Taste the sauce, add salt and pepper until it's flavorful.
We prefer to buy a rotisserie chicken as it is more flavorful than just chicken breasts.  We prefer to buy a rotisserie chicken as it is more flavorful than just chicken breasts.
This casserole can be made, cooled and frozen for later reheating (45-60 minutes at 350)  This casserole can be made, cooled and frozen for later reheating (45 to 60 minutes at 350)
You can also partially bake the dish and freeze it for later, wrapping in saran wrap and tin foil for the freezer.  You can also partially bake the dish and freeze it for later, wrapping in saran wrap and tin foil for the freezer.
You can also make this dish in the morning, cover and refrigerate until dinner and then bake for 90 minutes.  You can also make this dish in the morning, cover and refrigerate until dinner and then bake for 90 minutes.
To Freeze:  To Freeze:
To freeze this dish, you have a few options. You can partially bake the dish, allow to cool and wrap tightly with saran wrap then foil and freeze right in the pan. To bake, remove the coverings, bake for 1 hour.  To freeze this dish, you have a few options. You can partially bake the dish, allow to cool and wrap tightly with saran wrap then foil and freeze right in the pan. To bake, remove the coverings, bake for 1 hour.
Or, you can bake the whole thing, wrap in saran wrap then foil and then remove from freezer, remove saran wrap and just bake at 350 for 30-40 minutes when you’re ready to eat it.  Or, you can bake the whole thing, wrap in saran wrap then foil and then remove from freezer, remove saran wrap and just bake at 350 for 30 to 40 minutes when you’re ready to eat it.